Experience

Tijili Hotel Seminyak
• Indonesia
• Hospitality
• 1 - 100 Employee
• Cluster F&B Manager

  • Jan 2023 - Present


Sky Terrace Taman Dayu Golf & Resort

• Executive Sous Chef

  • May 2022 - Dec 2022

  set up pre opening team set up pre opening team



SAS Hospitality

• Indonesia
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Dec 2021 - May 2022

  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPI’s, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity Show less


The Natsepa Resort & Conference Center
• Indonesia
• Hospitality
• 1 - 100 Employee
• Executive Sous Chef

  • Mar 2021 - Dec 2021


Shirataki go

• Consultant Executive Chef

  • Jan 2021 - Mar 2021

  set up pre opening Catering and outlet resto healty food and central kitchen set up pre opening Catering and outlet resto healty food and central kitchen



Intiwhiz International

• Indonesia
• Hospitality
• 100 - 200 Employee

• Cluster Executive Chef

  • Dec 2019 - Dec 2020

  Responsible at Grand Whiz Hotel Trawas and Whiz Capsule Grand Bromo also Whiz Prime Malang Ensuring promptness, freshness and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus and selecting plate presentation. Reviewing staffing levels to meet service, operational and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints. Show less



ISMAYA GROUP

• Indonesia
• Hospitality
• 700 & Above Employee

• Chef

  • Jun 2018 - Dec 2019

  Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage food cost Show less



Royal Caribbean Cruises Ltd.

• Sous Chef

  • Jul 2014 - Jun 2018

  Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Show less


Regent's Park Hotel Malang
• Food And Beverage Supervisor

  • Aug 2013 - Apr 2014

Pawon Pasundan Restaurant
• Head Bartender

  • Apr 2008 - Aug 2013